Grilling corn is easy and delicious. Soak the corn in water, preheat the grill, remove the husks, add olive oil or butter and spices, grill for 15-20 minutes, and poke to check for readiness.
Learn how to grill corn and you’ll always have the perfect side dish for all the delicious meats on a barbecue. There are several ways to grill corn, and each one is simple and delicious. Plus, a plate full of grilled corn on the cob is always an eye-catcher on the table because it simply looks and smells as great as it tastes.
When choosing corn on the cob, always take a look under the husk to make sure the kernels of corn are well colored and all in one piece. To prepare the corn grate, soak the cobs in water, with the husks intact, for about fifteen minutes. Soaking adds moisture to the cob and helps steam the kernels once they’re placed on the grill.
While the cobs soak, preheat the grill to medium-high heat of 375 degrees F (190 degrees C). If you’re using charcoal, light the coals. When the coals turn gray, arrange them in an even layer under the grate. Always grill the corn on a good-sized grill rack so you can grill several cobs at once.
After fifteen minutes, remove the soaked corn and shake off excess water. Pull the husks back to the end of the cob but do not remove them. If your corn cobs have thick layers of husk, remove the topmost pieces but leave a good layer on the cob for protection. Next, remove the pieces of silk covering the grains.
What happens next is entirely up to your taste buds. Some people brush olive oil onto the cob before re-coating in the husks and leaving the dressing for later. Others brush with olive oil and add salt or other spices. Another tasty option is to spread soft butter up and down the cob before sprinkling with spices and topping. Be creative with your spices. Seasoning salt, curry powder, nutmeg, paprika, black pepper, chili powder, garlic, chopped onion, basil, coriander, and oregano are just a sprinkling of what you can use, and it all tastes great when grilling corn.
After buttering or oiling and sprinkling the spice, pull the husks back to cover the cob and tie at the top with twine or twine. Place the corn directly on the grill and let it grill for about fifteen to twenty minutes, turning frequently. Another option is to wrap the entire cob and husk in aluminum foil before placing it on the grill. This option will keep the grains tender, but the end result lacks the delicious smoky flavor that comes from grilling the skins.
When the skins look nice and grilled, poke a pit. If a sweet liquid comes out, the corn is ready.
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